tea eggs

tea eggs

Quite recently I came across tea eggs, also referred to as Asian tea eggs,  for the first time.  I am very perplexed as to why I have not crossed paths with these gems before.

I was totally enamoured and intrigued by tea eggs and immediately typed those strangely appealing two words into a search engine. Recipes for tea eggs are varied, with some recipes bearing little resemblance to other recipes except for the main starting point – eggs.

Yesterday, out of a desire to taste these most delicious looking morsels for the first time, I cobbled together a recipe.

Storm Watch Tea Eggs

  • 8 eggs – free range are best of course
  • star anise  (I had none so tossed in some fennel seeds as a substitute)
  • ½ c dark soy sauce
  • ½ c cooking sherry
  • ¼ tsp lemon zest
  • 3 bags black tea (any black tea will serve well here)
  • pinch of Chinese five spice
  • 3 c of water

In a single layer, cover eggs with water, bring to a boil and simmer 3 – 4 minutes.  Drain and run under cool water until eggs can be handled.

In pan combine soy sauce, sherry, fennel seeds (star anise or maybe some aniseed), lemon zest and Chinese five spice.  Bring to simmer and add tea bags.

crack the eggs evenly with the back of a spoon

crack the eggs evenly with the back of a spoon

When eggs have cooled sufficiently to handle, tap them with the back of a spoon to crack the shells.  Do not peel.

cracked eggs in aromatic liquid

cracked eggs in aromatic liquid

Lower eggs into simmering liquid and add water, if needed, to cover eggs.  Cover and simmer for 1 hour.

Place eggs in a small dish with a lid.  Cover with hot liquid and cool to room temperature.  Refrigerate over night.

Drain.  Peel and pat dry each egg.

Fresh, these eggs have a lovely lightly spiced flavour, subtle in nature.  Allow them to sit, for up to three days maximum, in the cooking liquid, and they become saltier and more aggressively spicy.

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